Malted Vanilla Milk Shakes Food

MALTED VANILLA MILKSHAKE

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the vanilla ice cream and blend on high until creamy and thick, pushing the mixture down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.

MALTED MILK SHAKES

Steps:

• Place 1/2 cup milk and 3 tablespoons malt powder in the jar of a blender, and process until malt is dissolved. Add half the vanilla ice cream, and blend until smooth. With the motor running, add remaining vanilla ice cream, 1 scoop at a time, until it is fully incorporated. Pour half the shake into a glass measuring cup, and place in freezer. Divide remaining half between two glasses, and place glasses in freezer. Allow to chill for 10 minutes before proceeding to step two.
• Place remaining 1/2 cup milk and remaining 3 tablespoons malt powder in clean jar of blender, and process until malt is dissolved. Add half the chocolate, or strawberry, ice cream, and blend until smooth. With motor running, add remaining ice cream, one scoop at a time, until fully incorporated. Divide half the shake between two empty glasses, and top off the two partially filled glasses from freezer with the remainder. Allow the half-filled glasses to freeze for 10 minutes. Stir reserved vanilla shake before topping off remaining glasses. Garnish with malted-milk powder and malted-milk balls if desired, and serve immediately.

MALTED VANILLA MILK SHAKES

Steps:

• Place two 12-ounce (or larger) glasses in freezer to chill 1 hour.
• Pour milk into blender. Scrape in seeds from vanilla bean; discard bean. Cover and blend 15 seconds. Add ice cream and malted milk powder and blend until thick and creamy, stopping to push down ice cream as necessary. Divide milk shake between chilled glasses. Top each with crushed malted milk balls and serve.

MALTED MILK SHAKES

Steps:

• Combine the ice cream, condensed milk, crushed ice, malt powder and molasses in a blender and blend until thick and smooth.
• Serve immediately in chilled glasses with straws and spoons.

VANILLA MILKSHAKE I

Steps:

• In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour into glasses and serve.

MALTED VANILLA MILK SHAKES

Steps:

• Place two 12-oz. or larger glasses in the freezer to chill for about 30 minutes.
• Crush the malted milk balls in a food processor or with a mortar and pestle. Set aside.
• Pour milk into blender. Scrape in seeds from the vanilla bean; discard bean. Cover and blend 15 seconds. Add ice cream and malted milk powder and blend until thick and creamy, stopping to push down ice cream as necessary.
• Divide milk shake between chilled glasses. Top each with crushed malted milk balls and serve.

MALTED MILKSHAKES

Steps:

• Coarsely chop chocolate-covered malt balls; set aside. In a blender, combine milk, malted-milk powder, and low-fat vanilla frozen yogurt; puree until smooth.
• Pour into four glasses; garnish each drink with reserved chopped malt balls. Serve immediately.

EXTREME VANILLA MALTED MILKSHAKE

Steps:

• Place the milk, vanilla and malted milk balls in the blender and blend until combined; add in the ice cream and blend until smooth and thickened (adjust the milk for a thinner consistancy).
• If desired add in some confectioners sugar to sweeten.